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In Panzani, Recipesby

Parmesan and Rocket Fusilli

Parmesan and Rocket Fusilli

Parmesan and Rocket Fusilli

Ingredients

400g of Panzani Fusilli Tricolore
50g of butter
2 tablespoons flour
400ml low-fat milk
100g grated parmesan
4 garlic cloves
2 handfuls of rocket
Salt
Pepper

Make With

Preparation

  1. Cook pasta according to instructions on package.
  2. Melt butter in a saucepan, add minced garlic and sauté briefly. Add flour to make a roux. Add milk and stir together well. Season the sauce with salt and pepper and allow to cook.
  3. Add the cooked pasta to the sauce and toss it together with the rocket.
  4. Garnish each portion with Parmesan shavings.

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In Panzani, Recipesby

Baked Potato Bolognese

Baked Potato Bolognese

Baked Potato Bolognese

Ingredients

600g of potatoes
40g of butter
1 jar of Panzani Bolognese sauce
Salt and freshly ground pepper

Make With

Preparation

  1. Peel the potatoes, cut them into thin slices using a mandolin and cook for 5 minutes in salted boiling water. Drain the potatoes, dry them and put them in a bowl.
  2. Pour the melted butter, salt, and pepper in and mix gently.
  3. Put half of the slices of potato in a baking dish, pour the Bolognese sauce on top, and cover with the remaining potato strips, arranging them in a rosette shape.
  4. Bake for 35 minutes on 200 ° C.
  5. Serve up with a green salad.

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In Maille, Recipes, St Mametby

A Great Burger

A Great Burger

A Great Australian Burger

Ingredients for the cornichon salad:

4 oz. drained Maille cornichon classic
1 avocado
2 tsps. Lime juice
1 tbsp. Maille Dijon original mustard
2 tablespoons of chopped fresh coriander

Ingredients

To add the Aussie touch, choose from

4 slices of pineapple or St Mamet Pineapple
2 large cooked and sliced beetroots
2 oz. grilled red capsicums
4 slices of cheddar cheese
1 tsp. Maille Dijon honey mustard

6 brioche burger buns
6 patties Beef, Vegetarian

Make With

Preparation

  1. Add the cornichons, limes, avocado, coriander and Maille Dijon mustard to a mini food processor and pulse to chop to a chunky paste.
  2. Cook the patties on a medium BBQ or on a hot grill plate or in a heavy base pan and cook on each side for 3 mins. (If you are making Vegetarian patties cook in a hot non stick pan until golden on both sides, or cook in the oven on 350° F).
  3. If you are adding cheese add this on the top of the patty after you flip it.
  4. In the meantime, slice the buns lengthwise, separate the cornichon salad between the burgers or as much as you desire and use the leftover as a side with chips.
  5. Smear the top bun with Maille Dijon honey mustard.
  6. Once the patties are cooked place on the cornichon salad, add your preferred ingredients, top with the top bun and serve.

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In Maille, Recipesby

Mustard-Coated Salmon

Sliders with Dijon Aioli & Cornichon Garnish

Sliders with Dijon Aioli & Cornichon Garnish

Ingredients

For the patties:
2 pounds ground beef
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
4 ounces cheddar cheese, cut into 15 small slices

For the aioli:
3 tablespoons Maille Dijon Originale
1/2 cup mayonnaise

For serving:
Mini burger buns
Maille Originale Cornichons

Make With

Preparation

  1. Preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper (or coat with cooking spray) and set aside.
  2. In a large bowl, add the ground beef, salt, pepper and Worcestershire sauce and use your hands to mix the ingredients together.
  3. To form a burger patty, measure out a heaping tablespoon of meat. Roll into a ball before using your hands to gently press the mixture into a disc. Place on the prepared baking sheet, then repeat until all the meat is used up. Bake for 6-8 minutes. Remove from the oven and add cheese slices (if desired) before baking another 2-4 minutes, or just until the cheese is melted.
  4. While the meat is baking, in a separate small bowl, whisk together the mayonnaise and Maille Dijon Originale. Set aside.
  5. To assemble the sliders, spread each bun generously with Dijon aioli before topping with the burger patties. Garnish with cornichons and enjoy.

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In Devon, Recipesby

Baked Cheesecake

Baked Cheesecake

Baked Cheesecake

Ingredients for the crust

7 Tablespoons crushed Devon Morning Coffee biscuits
1 Tablespoon sugar
4 Tablespoons melted butter

Ingredients for the filling

1 1/2 Cups grated cottage cheese
1 Tablespoon thick curds
A pinch of grated nutmeg
100gr Condensed milk
1 Tablespoon raisins
1 Tablespoon icing sugar

Make With

Preparation

Method for the crust:
  1. Mix the biscuits, sugar and butter and then press the mixture evenly into a 6-inch diameter, loose-bottom tin.
  2. Refrigerate for two hours.
Method for the filling:
  1. In a blender, liquidize the cottage cheese with one tablespoon of water, the curds, baking soda and nutmeg.
  2. Whip in the condensed milk until well blended.
  3. Add the raisins.
  4. After 2 hours, remove the set crust from the fridge and pour in the filling.
  5. Bake in a hot oven at 200 deg C for 9 minutes.
  6. Remove and sprinkle the icing sugar and nutmeg on top.
  7. Serve hot.

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In Devon, Recipesby

Chocolate Sausage

Chocolate Sausage

Delicious Chocolate Sausage

Ingredients

200g Morning Coffee biscuits
75g Dark chocolate
75g Butter
150g Castor sugar
1 Egg (beaten)
1 Heaped tablespoon of cocoa powder (sieved)
4 sheets rice paper

Make With

Preparation

  1. Break up the chocolate and melt it with the butter by the bain-marie method (in a basin suspended over a pan of simmering water).
  2. Put the biscuits into a large plastic bag and crush them with a rolling-pin but do not overdo it. You do not want fine crumbs.
  3. When the chocolate and the butter have melted, remove the bowl from the heat and add the sugar, sieved cocoa. Mix them well.
  4. Thoroughly stir in the beaten egg. Mix this into the broken biscuits and mix until consistency is thick enough to work into two sausage shapes.
  5. Wrap these first in rice paper and then very tightly in cling-film.
  6. Refrigerate them for at least two hours.
  7. Cut them into thin slices before serving. Keep them refrigerated until the last moment.

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In Maille, Panzani, Recipesby

Couscous Pilaf

Couscous Pilaf

Couscous Pilaf

Ingredients

– ¾ cup Panzani couscous
– 1 tbsp. sunflower oil or other vegetable oil
– 2 zucchini, cubed
– 2 ripe tomatoes, peeled, seeded and diced
– 8 dried apricots, chopped
– ¼ cup toasted slivered almonds
– 4 green onions, trimmed and sliced diagonally – 1 tbsp. fresh mint, finely chopped
– 2 tbsp. Maille Original Dijon mustard

Make With

Preparation

  1. Pour couscous into a large bowl. Add boiling water until just covered. Let sit for 10 minutes, then fluff with fork.
  2. Meanwhile, heat oil and flash fry zucchini just long enough to sear the edges.
  3. Add sautéed zucchini, and all remaining ingredients into the bowl of couscous and toss lightly. Serve immediately.
To serve
Combine zucchini with remaining ingredients in large serving bowl; toss lightly. Serve immediately.

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In Maille, Panzani, Recipesby

Mac & Cheese

Mac & Cheese

Maille Mac & Cheese

Ingredients

5 Tbsp. margarine, divided
3 Tbsp. all-purpose flour
1/4 cup finely chopped shallot
3 cups 1% milk
2 Tbsp. Maille® Dijon Originale Traditional Dijon Mustard
1 Tbsp. Maille® Old Style Mustard
12 ounces cheddar cheese, shredded
8 ounces Panzani Chifferini pasta, cooked and drained
1 cup panko bread crumbs
2 Tbsp. chopped fresh parsley

Make With

Preparation

  1. Preheat oven to 350°.
  2. Melt 3 Tbsp. margarine in medium saucepan over medium-high heat and stir in flour and shallot and cook, stirring constantly, until just starting to turn golden, about 4 minutes. Stir in milk, 1 cup at a time and Maille® Dijon Originale Traditional Dijon Mustard and Maille® Old Style Mustard . Reduce heat to medium and simmer, stirring occasionally, until thickened, about 10 minutes. Add cheese and stir until melted. Combine elbow macaroni with cheese sauce in 13 x 9 -in. baking dish.
  3. Melt remaining 2 Tbsp. margarine in small skillet over medium-high heat, then stir in bread crumbs. Spread evenly over macaroni. Bake until dish is bubbling and bread crumbs are golden brown, about 30 minutes. Sprinkle with parsley.

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In Al Wazir, Maille, Recipesby

Honey Mustard Grilled Chicken

Honey Mustard Grilled Chicken

Honey Mustard Grilled Chicken

Ingredients

– 2 Tbsp. Maille® Honey Dijon Mustard
– 1 Tbsp. Alwazir olive oil
– 1 lb. boneless, skinless chicken breasts

Make With

Preparation

  1. Combine Maille® Honey Dijon Mustard with olive oil; toss with chicken. Grill chicken until cooked through. turning once, about 10 minutes.

Also terrific with Maille® Old-Style or Originale Dijon Mustard.

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In Al Wazir, Maille, Recipesby

Honey & Balsamic Marinade

Honey & Balsamic Marinade

Great Marinade for Chicken, Beef or Fish

Ingredients

1 small onion
1 garlic clove
7 tbsp of Alwazir Extra Virgin Olive Oil
4 tsp Maille Mustard with Honey
2 tsp Maille Balsamic Vinegar
Salt and pepper

Make With

Preparation

  1. Remove the onion and garlic skins. Remove the garlic germ and roughly chop the onion.
  2. Blend the onion and garlic in a food processor, then add the rest of the ingredients to obtain a smoother texture.
  3. Marinate chicken breasts for at least one hour in the refrigerator.
  4. You can use the same marinade during cooking to baste fish.
Suggestions:

You can use this marinade to flavour beef brochettes, chicken thighs, ribs, tuna or swordfish steak.
Delicious when grilled on barbecue!

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In Panzani, Recipesby

Bolognese pasties

Bolognese pasties

Savory bolognese pasties with chopped vegetables

Ingredients

1 large carrot
1 courgette
1 onion
½ red pepper
1 jar of Panzani Bolognese sauce
3 all-butter shortcrust pastry doughs (25 pasties)
1 egg yolk

Make With

Preparation

  1. Peel the carrot, courgette and onion. Wash the pepper. Cut the vegetables into small cubes and sauté for a few minutes in olive oil.
  2. Add the classic Panzani bolognese sauce. Season with salt and pepper. Let it simmer for a few minutes while stirring regularly. Allow the filling to cool completely.
  3. Preheat the oven to 180°C. Cut out pastry discs. Garnish half of the discs with the mixture. Moisten the edges of the discs with water and reseal the discs. Press all around the edges to seal the pasty.
  4. Brush with egg yolk. Bake for about 30 minutes.
  5. For a vegetarian dish, the Bolognese sauce can be replaced with another, meatless Panzani sauce!

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In Recipes, St Mametby

Pear and Raspberry Smoothie

Pear and Raspberry Smoothie

Refreshing Smoothie

Ingredients

¾ of a 4/4 tin of Pears St Mamet
½ box of fresh raspberries, or ½ box of Raspberry St Mamet
300g of ice cubes 80 to 100g of cane sugar
20 to 25cl of fresh water
Mint
Grenadine and sugar for decoration

Make With

Preparation

  1. Pour the St Mamet pears into your blender with their juice.
  2. Add raspberries, ice cubes, sugar and fresh water.
  3. Mix 2 minutes to obtain a very smooth mixture.
  4. Dip the edges of your glass or cup in grenadine then in sugar.
  5. Decorate with a fresh mint bouquet and drink with a straw.

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